Classic Beef Pot Roast with Pistachio Salt
Recipe GLPR9e7a981b0a0d71
A rustic and elegant slow-cooked beef pot roast featuring a beautifully marbled chuck roast braised with root vegetables, aromatic herbs, and red wine until fork-tender. Topped with a vibrant pistachio salt and finished with fresh parsley for a refined touch.
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Ingredients
1 (4-pound) beef chuck roast, well-marbled
Fine sea salt
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons salted butter
3 stalks celery, cut into thirds
3 large carrots, quartered
2 medium turnips, quartered
3/4 cup dry red wine
2 cups low-sodium beef stock
2 large Vidalia onions, cut into eighths
11 cloves garlic (10 whole, 1 minced)
4 dried bay leaves
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 cup cherry tomatoes
1/4 cup shelled salted pistachios, chopped
1/4 cup chopped fresh parsley
Directions
Preheat your oven to 325°F. Season the beef chuck roast generously on all sides with fine sea salt and freshly ground black pepper.
Heat the canola oil in a large Dutch oven or heavy braising pot over medium-high heat. Once shimmering, carefully place the roast in the pot and sear for 4–5 minutes per side, until a deep golden-brown crust forms. Transfer the roast to a plate.
Reduce heat to medium and add the salted butter to the same pot. Stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly.
Return the roast to the pot and add the beef stock. Arrange the celery, carrots, turnips, whole garlic cloves, onion pieces, and bay leaves around the roast.
Sprinkle the minced rosemary and thyme over the roast and vegetables. Cover the Dutch oven with its lid and transfer to the preheated 325°F oven.
Braise for approximately 2.5 to 3 hours, until the roast reaches an internal temperature of 145°F at the thickest part and is fork-tender.
About 20 minutes before the roast is done, gently stir in the cherry tomatoes, nestling them among the vegetables.
Remove the pot from the oven and carefully transfer the roast to a cutting board. Let it rest for 10 minutes before slicing. Discard the bay leaves.
While the roast rests, finely chop the pistachios and mix them with a pinch of fine sea salt to create the pistachio salt.
Arrange the sliced roast on a serving platter surrounded by the braised vegetables and braising liquid. Garnish generously with the pistachio salt and fresh chopped parsley. Serve hot with the pan juices spooned over each portion.
